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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Slow-Cooked Honey Mushrooms and Shrimp of the Woods

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Slow cooked honey and aborted entoloma mushrooms

If you hunt mushrooms in the fall, you’re probably familiar with honey mushrooms. If you’re familiar with honey mushrooms, you probably know the shrimp of the woods or aborted entoloma.

The wild mushroom recipes on this site are often inspired by things I have at the moment. Since these two mushrooms often grow in close to each other cooking them together is a natural pairing, and makes for a great little side of mushrooms you can eat as is, or add to other dishes. 

Fresh honey and aborted entoloma mushrooms

Fresh honeys and entolomas, cut into similarly sized pieces for cooking.

Honey mushrooms need thorough cooking

The big thing here to know is that when I say “slow-cooked”, I mean it, for more reasons that one. Your shrimp of the woods are fine tossed in a hot pan, browned and served, but honey mushrooms need extended cooking time for them to be safe for some people. Also, slow cooking in a dry-ish pan also helps the mushrooms get deliciously golden and caramelized, adding a great depth of flavor. 

Slow cooked honey and aborted entoloma mushrooms

The technique I use here is a combination of things, but it starts out with a wet saute. If you’re not familiar, a wet saute is when you add some water to the pan when cooking mushrooms, allowing them to cook in the liquid instead of fat first, which helps to break them down and ensure even cooking, as well as preventing them from soaking up too much oil and becoming heavy. 

Slow cooked honey and aborted entoloma mushrooms

It’s easy, just take your (very clean) mushrooms, put them in a cast iron skillet with a good splash of water, cover and cook until the pan is nearly dry, then add some fat, garlic and or onion, some hot chili and herbs at the end, and serve.

It’s good all by itself, or you can even cook them in advance for adding to other dishes. Here’s a few examples of how I would use them. 

  • If you use dill as pictured here, consider seasoning them with lemon juice and spooning them over a piece of cooked fish or chicken. 
  • Add the browned honey mushrooms and entolomas to a creamy soup as a finishing garnish. 
  • Toss them hot with a little oil and vinegar to some fresh greens for a semi-warm salad. 
  • Put them warm on top of polenta, or another soft starch. 
  • Use them to make kasha with mushrooms! 

Slow cooked honey and aborted entoloma mushrooms

Slow cooked honey and aborted entoloma mushrooms
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Slow Cooked Honey Mushrooms and Shrimp of the Woods

Slowly browned honey and aborted entoloma mushrooms with garlic, hot pepper and herbs. Serves 2-4
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Condiment, Side Dish
Cuisine: American, Russian
Keyword: Honey Mushrooms
Servings: 4

Ingredients

  • 6 oz honey mushrooms stems removed
  • 6 oz aborted entoloma mushrooms / shrimp of the woods
  • ¼ cup water
  • 1 tablespoon unsalted butter plus more to taste
  • 1 large clove of garlic minced or grated
  • Fresh chopped dill or your favorite fresh herb to taste
  • Hot chili to taste, optional
  • 5 oz finely diced onion optional
  • Kosher salt to taste

Instructions

  • Wash and clean the mushrooms as needed, paying particular attention to the entolomas as they can be filthy. Cut the mushrooms into large pieces, small mushrooms can be left whole. See my image in the post of the mushrooms on the tray for reference.
  • In a non-stick 10 inch pan such as cast iron, heat the mushrooms and water on high, cover with a lid and wait for it to come to a boil. Transfer the pan to the smallest burner you have, put the heat on medium-low, and set a timer for 15 minutes.
  • After 15 minutes, remove the lid, add the butter and a good pinch of salt, and cook for another 15 minutes, stirring occasionally, presumably while you prepare something else in the kitchen. If you would like to add onion, as is common in Eastern European recipes, add that now too.
  • When the pan is dry and the mushrooms are nice and brown, increase the heat to high to help caramelize them. Taste a mushroom, judge the seasoning, and add another pinch of salt if needed.
  • Add the garlic at the end, cook for another minute or two in order to remove the raw flavor, then turn the heat off, add the chili and dill or other herb, stir, taste, adjust the seasoning again if needed, and serve.

More 

Honey Mushrooms

Shrimp of the Woods

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
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Alan Bergo
Milkweed buds are the second-best edible part of t Milkweed buds are the second-best edible part of the plant, besides the pods in my opinion. They need to be cooked to be edible. 

I only pick from common milkweed in areas where there’s very large colonies. 

I leave some buds to flower on each plant, I also avoid any tops that have insects or monarch caterpillars. Plenty of food to go around. 

#milkweedisafoodplant #foraging #milkweedbuds #asclepiassyriaca
HALP! I’ve been keeping an eye on two loaded mul HALP! I’ve been keeping an eye on two loaded mulberry trees and both got a bunch of fruit knocked down by the storms and wind. 

If anyone in West WI or around the Twin Cities knows of some trees, (ideally on private property but beggars can’t be choosers) that I could climb and shake with a tarp underneath, shoot me a DM and let’s pick some! 🤙😄

TIA

#throwadogabone #mansquirrel #beattlefruit #mulberries #shakintrees
Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

#treemeat #ifoundfood #foraging #laetiporuscincinnatus #chickenofthewoods
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